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Tort Magic Moments


TABLE:

Beat eggs with two tablespoons of hot water, sugar, peel and lemon essence until creamy. Mix flour with starch and baking powder, then sift over egg cream. Add coconut flakes and incorporate. The obtained composition is poured into a cake form with the bottom lined with baking paper. Bake at 180 degrees Celsius, for approx. 25 minutes. Remove from the oven, then leave to cool on a grill. To get two perfect disks, cut the top of the countertop, then the rest in two. Use a serrated knife with small teeth.

GANACHE CREAM

Put the chocolate together with half the amount of liquid cream on low heat, stirring until the chocolate melts. Set aside and while it is still hot, put the gelatin sheet, previously hydrated for 10 minutes in cold water. When the composition is completely cooled, add to the remaining 150 ml of whipped cream, beaten. hazelnuts. Mix and the cream thus obtained is placed over the first sheet of top, syruped with natural orange juice and covered with the second top. The cake is transferred to the refrigerator until the preparation of the second cream.

LIME CREAM: Mix the yogurt with the sugar, peel and lime juice. Hydrated gelatin is dissolved in 2 tablespoons of water, over low heat and add to the yogurt cream, as follows: take one tablespoon of the cold yogurt and add to the hot gelatin, then put everything over the yogurt. Put it in the fridge for about 30 minutes, then incorporate the whipped cream and the broken biscuits into pieces. Be careful not to put the crumbs. orange. Use a cake ring. Put in the fridge for 2-3 hours, until the cream hardens well.

ORANGE JEWEL: Heat the orange juice, add the sugar and pre-hydrated gelatin. When it cools and takes on a slight consistency, pour it over the cake and put it back in the fridge until the jelly thickens.

The cake is dressed in whipped cream and grated chocolate and decorated according to preference


Let's start by heating the jam in a pan over low heat, to prevent sticking and burning, add half a glass of water. In this way the jam will become more liquid and easier to spread.

Once our jam has become more liquid, pour it on an 18 cm shape. diameter, covering even three or four centimeters of the sides of the mold (as if we wanted to grease it).

Put the egg whites in a bowl and start beating them with a whisk or mixer. When we see that they start to become frothy, add the 30 grams of sweetener without stopping to beat. You need to do this until they are well beaten (ie until the container is turned upside down).


Potato soup

Posted in Soups / Soups | November 10th, 2012

I've been making this potato soup for a while, but only now have I managed to photograph it. The first time it was received reluctantly by consumers, but when they tasted it they knew they were wrong. The question was always the same: what can be so good at a potato soup? The answer: the ingredients used to make this soup give it an unexpected flavor and a rich taste, but you better try it and convince yourself.


The ingredients for the "Make Foams If I Know" recipe are:

Melt the butter in a saucepan. After liquefying, add the flour and mix with a wooden spoon. Then add the milk, gradually. After the sugar has been incorporated into the composition, chew well with a wooden spoon until it thickens like a pudding. If lumps form, they can be broken down with a vertical blender.

The pudding is put in two bowls. Put cocoa in half and incorporate it into the composition. In the other add the vanilla essence. In a larger bowl or in two other small bowls, first put the vanilla pudding, over which the cocoa pudding is placed, in equal proportions, then leave it to cool.

When it's cold, cocoa powder is on top and the dessert is ready! It tastes very good, looks beautiful and fits perfectly when we have a craving for something sweet quickly.

If you liked the recipe "Make foam if I know", maybe you would also like the magic cake recipe, made of two ingredients: It is prepared in 5 minutes and has only 70 calories.


Cakes, healthy dessert recipes and cakes

A delicate combination of countertops with honey and. Despacito Cake (Brazilian Cake) - VIDEO recipe. I have long wanted to do this wonderful. Spartak cake - a dessert that will turn an ordinary day into a holiday! Click on the picture ⬇ to open the complete recipe. Cake Recipes, Dessert Recipes, Waffles.

I offer you several cake recipes, a diverse range: with less or more. Recipe Cake with cocoa top and milk cream from the cookbook…. Rating: 5 & # 8211 5 reviews & # 8211 50 min. Spartak cake with cherries - Marlenka cake recipe.

Cake Recipe Opera from the categories Easter Recipes, Miscellaneous Sweets, Cakes, Christmas Recipes, Cakes. Spartak cake dessert recipe from the Cakes category. How to Make Spartak Cake Dessert. No guest will leave without a prescription!

Cake & ldquoMagic & rdquo - an extraordinarily tasty and tender dessert, prepared in the pan & # 8211 Chef. Cake with egg whites and sour cream.


Ingredients needed for the cake

• 8 egg whites
• 30 g of stevia sweetener (or 60 g of cane or normal sugar)
• 300 gr sweet, dietary jam
• half a glass of water

How to prepare magic cake

"Let's start by heating the jam in a pan over low heat, to prevent sticking and burning, add half a glass of water. In this way the jam will become more liquid and easier to spread.

Once our jam has become more liquid, pour it on an 18 cm shape. diameter, covering even three or four centimeters of the sides of the mold (as if we wanted to grease it).

Put the egg whites in a bowl and start beating them with a whisk or mixer. When we see that they start to become frothy, add the 30 grams of sweetener without stopping to beat. You need to do this until they are well beaten (ie until the container is turned upside down).

We fill the form with beaten egg whites and with a spoon we try to level it to make the cake homogeneous and with a uniform height. Once this is done, place the mold with the cake on a pot filled with water, as if in a bain marie.

Bake the cake at 160 ° C (preheated oven) for about 35 minutes or until the surface turns golden. Once cooked, let it cool before unwrapping it and gently turn the cake pan upside down on a cake plate.

You can keep the cake in the fridge for a few days in a sealed container.

Cooking time: 5 minutes Cooking: 35 minutes Total time: 40 minutes Servings: 4 Calories (per 100 g): 70 per serving

Recipe for dieters

This cake is rich in protein and is a recipe that can be prepared if we stick to the shape and want to enjoy a refined dessert at the same time. This dessert is rich in protein due to the presence of egg whites, perfect for athletes and people who need to take care of their health with nutritious recipes and low in calories like this.


Tort Angry Birds

Danydany81 sent a wonderful recipe to our Contest: Angry Birds Cake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

ingredients
Or - 12 oua
Sugar - 600 GR
Milk - 1 l
flour - 125 g +360 GR
sweetened liquid cream- 200 ml
corn starch - 25 g
vanilla pods - 1
cherry compote, cherries - 2 large jars
cocoa - 3 tbsp
oil - 12 tablespoons
food coloring red, orange, yellow, blue, green (powder or gel)
butter - 1 pack
powdered sugar - 200 gr
cocoa - 2-3 tablespoons

2 jars of cherry / cherry compote

4 simple chocolates. Bitter, milk or white (depending on the taste of each)

2 sachets of whipping cream.

Ingredients and how to prepare sugar paste and ANGRY BIRDS decorations
1,300gr powdered sugar (sifted twice)
1 sachet of granulated gelatin
2 tablespoons energizing honey
1 tablespoon margarine the cube
6 tablespoons water
Put in a bowl about 1/4 of the sifted powdered sugar, in the middle of it form a small hole. In the bain marie we put 6 tablespoons of water in which we hydrate the granulated gelatin, we add the 2 tablespoons of energizing honey and a tablespoon of margarine to the cube. Let it mix a little but without bringing the liquid to a boil. Take it off the heat and add it to the powdered sugar, stirring lightly with a spoon. When the dough can no longer be mixed with a spoon, we knead it on the work table covered with powdered sugar. Knead by adding powdered sugar until the paste no longer sticks to the work table. It comes out exactly like a small elastic ball easy to shape and stretch, white to light cream (depending on how good the powdered sugar is, I recommend powdered sugar from the store not grinded at home). Spread a thin sheet of a few millimeters with a tighter twister, helping you with a few drops of oil and normally the remaining powdered sugar. It can be colored with gel or powder dyes, and cut with different shapes or patterns what decorations you want. I used a picture after which I modeled "ANGRY BIRD-SI and the Pigs". I made the right balls, their color depended strictly on the chosen model and figurine. For the piglets, I flattened each ball a little and pressed the bottom slightly with my finger so that it could become stable. I formed the beak, the nose, the eyes of each figurine and shaped them with a pair of scissors and special utensils just like the ones in the picture below. At that time I didn't think I would create a blog so I don't have a tutorial yet. I will patiently post such articles :)

Countertop preparation method

Separate the egg whites from the yolks, whisk the egg whites, and add the sugar. Put the 12 tablespoons of oil over the yolks, mix a little and then add in the egg whites. Sift the flour, add the cocoa and the baking powder, mix them and then mix them with the egg whites and yolks, stop a quarter of the dough, color the rest with yellow (Wilton powder dye, or liquid from stores but with great care, the liquid changes the consistency of the top , add just a little until the dough changes color), put it in a rectangular tray greased with butter or lined with baking paper, color the other dough with liquid dye or red gel and pour it lightly over the yellow dough in circular motions to It comes out a little in gradients. Put it in the oven for 20-25 minutes, heat it properly (150-170 degrees). If the toothpick test passes, turn off the heat and leave it in the oven for another 7 minutes (the rule applies to any type of cake or countertop). Remove and leave to cool, then cut into 3 equal parts. Lightly syrup with cherry compote each top separately, divide the cream into 2 equal parts and fill the cake

How to prepare milk cream

Mix 250gr sugar, 125gr flour and 25gr starch and put the mixture obtained in a large saucepan. Gradually pour the milk over the solid mix and mix carefully so that no lumps form. Put the pan on low heat and stir continuously until the cream acquires a dense consistency (about 10 minutes). Extinguish the fire and cover the surface of the cream with food-grade plastic wrap. Let it cool completely. Mix cold milk cream with 2-3 tablespoons of cocoa, cream mixed very well and cherry compote. After we have syruped and put all the tops on top, grease it with butter cream (1 packet of 80% fat butter mixed with 200gr powdered sugar). We level easily with the knife as well as we can, as you can see I didn't manage to stretch and level the butter cream very well at first, but the experience is gained over time :)

After coloring, spread the sugar paste well, wrap the cake and then decorate with the figurines mentioned above. I wish you good appetite!


Adam K. Peck, Partner

Adam Peck is first & mdash and foremost & mdash a trial lawyer.

For more than 30 years, Adam & # 39s entire practice has been devoted to trial work with an emphasis on cases involving toxic torts, product liability and catastrophic injuries throughout the country. In addition to obtaining defense verdicts on many cases in Alabama, he has taken cases to defense verdicts in Florida, Mississippi, Tennessee and Texas.

Practicing at Lightfoot since its founding in 1990, Adam & rsquos career reads like a history of toxic tort litigation in the South. He was one of the lead litigators for the longest-running trial in Alabama, an environmental contamination case involving thousands of individual plaintiffs. He also represented one of the country & rsquos largest chemical manufacturers in a mass tort case in which 1,600 plaintiff coal miners in Alabama and West Virginia claimed injuries from exposure to methylene diphenyl diisocyanate. The case included four interlocutory appeals to the Alabama Supreme Court helping to clarify various complex issues that frequently arise in mass tort litigation.

Adam is an American College of Trial Lawyers Fellow, one of the premier legal associations in the country, and he currently chairs its Adjunct Fellowship Committee. He is a Fellow of the American Bar Foundation and an active member of the Birmingham Bar Association, the Alabama State Bar Association, the American Bar Association and the Alabama Defense Lawyers Association (ADLA). Adam also serves on the firm's Recruiting Committee.

Before moving to Alabama to practice law, Adam lived all over the country. He was born and raised in Tacoma, Washington, and went to junior high in Sarasota, Florida high school in Spartanburg, South Carolina college in Hanover, New Hampshire and law school in Nashville, Tennessee. When not practicing law, Adam serves on the Board of Magic Moments, a charity devoted to granting the wishes of Alabama children diagnosed with serious illnesses. He is married to another Lightfoot lawyer, Laura, and they have two boys, one of whom recently graduated from Vanderbilt Law School, where Adam and Laura met.


Cake "Magic" & # 8211 a dessert worthy of the holiday table!

We present you the recipe for an original cake, very delicious. Although it is very easy to prepare, from the most affordable ingredients, you get a very good-looking and appetizing dessert. The soft and fine top with cocoa combines perfectly with the boiled cream. Enjoy your loved ones with a delicious homemade dessert that competes with any cake in the trade.

TABLE INGREDIENTS

-0.5 teaspoon baking soda

-2-3 tablespoons cocoa powder

CREAM INGREDIENTS

METHOD OF PREPARATION

1. Melt the butter. Sift the flour into the bowl with melted butter. In another bowl, beat the eggs with the sugar, baking soda and cocoa powder.

2. Pour the resulting mixture into the bowl with butter and flour. Mix well, using a whisk, until you get a homogeneous dough.

3. Grease the baking tin with butter and pour in the dough obtained. Bake in a preheated oven at 220 degrees for 15 minutes.

4. Prepare the cream: mix the milk with the flour, butter and sugar. Put the pot on the fire and simmer, stirring constantly, until the cream thickens.

5. Cut the sponge cake lengthwise into 2-3 equal tops. Grease them with cream and assemble the cake. If desired, you can cover the cake with chocolate icing (melt the chocolate with butter and mix well), powdered sugar or nuts.


Rock cake & # 8211 pandispan

Posted in Sweets, Techniques, Cakes | June 21st, 2010

& # 8220 & # 8230since we haven't seen each other, a long time has passed & # 8221. Last week was my birthday and I made an alms cake (come back the next days with pictures and recipe). And because I was always asked how I made the countertop I thought I would share with you the recipe for leaf cake or sponge which I took over from Laura Adamache some time ago. It is a very simple recipe and if you follow the instructions you have ensured your success.


Mint mousse cake

This is my first cake dressed in sugar paste. I couldn't find a better event for this premiere than my husband's birthday. It was more work, but it was worth it (both husband and cake). Happy Birthday.

Wheat:
6 eggs
150 g sugar
3 tablespoons oil
50 g cocoa
100 g flour
1 teaspoon baking powder


Mint mousse:
200 g white chocolate
250 ml natural mint syrup
350 ml liquid cream
15 g gelatin

Sugar paste:
1 tablespoon jelly
6 tablespoons water
1 tablespoon margarine
2 tablespoons honey
powdered sugar as it enters (we start with 300-400 g)

For the puddle, beat the egg whites and then add the sugar. Mix until it melts and the foam becomes shiny like meringue.
Mix the yolks with the oil and then put them over the foam and mix gently until incorporated.

Mix the flour with the cocoa and the baking powder and sift it over the egg mixture with oil. Stir gently, from bottom to top, until smooth.

Put the dough in a round tray (26cm) lined with baking paper.
Bake on medium heat until it passes the toothpick test (

20 minutes)
Remove the top from the tray and let it cool on a grill, then cut it into three sheets.

Mint mousse (source: Miha):
Put hydrated gelatin in 5 tablespoons of cold water.
Break the chocolate into pieces and put it on low heat together with 150 ml of whipped cream. Leave until it reaches the boiling point, then remove from the heat and mix. When it has reached a bearable temperature on the finger, add hydrated gelatin and mix well. Then add the mint syrup and leave to cool.

Mix well the remaining 200 ml of whipped cream and add the mentholated chocolate. Mix well until smooth.
On a plate we put a sheet of cake which we sprinkle with sugar syrup in which we added 2 tablespoons of brandy.
We fix a toast ring around the countertop and then we put half of the mint mousse and level it.

Cover with the next sheet of syrup cake and add the rest of the cream.
Cover with the last syrupy sheet and refrigerate for a few hours. I left him overnight.

Sugar paste (Lisa's recipe):
We put gelatin and water on the steam bath and when they are hot we add margarine and honey. Stir until melted.
Put the resulting syrup in a bowl and add 300-400 g of powdered sugar. It must be powdered sugar from the trade, not the homemade one, because the sugar from the trade also contains starch. Mix well and keep adding sugar until the paste thickens. Pour over the table and knead, adding powdered sugar, until it sticks to the table and becomes elastic like a dough.

I made another half portion in which I added a little blue food coloring at the beginning.
Wrap the pasta and put it in the fridge. I left it all over.
The next day I took the pasta out of the fridge, 1-2 hours before decorating the cake.
Before decorating the dough must be kneaded very well, until it becomes elastic, otherwise it will crack.
Grease the cake with a thin layer of butter and then garnish according to your preferences.


Video: Ertak 9 Sehrli Tort. Magic Cake (October 2021).